Volatile Components Identified in the Phenolic Fractions of Wines from Koshu and Zenkoji Grapes

Abstract

Volatile components of the phenolic fractions from Koshu and Zenkoji wine flavor concentrates were identified by combined gas chromatography-mass spectrometry. The fraction from Koshu wine was composed of 13 volatile phenols, 11fatty acids, 8 lactones, 4 ketones and many alcohols. The volatile compoundsidentified in the fraction from Zenkoji wine were almost common to those from Koshu wine with only slight differences. The phenolic fraction had no wine-like flavor, but possesed a phenolic and disagreeable odor. 13 volatile phenols in Koshu wine and 10 phenols in Zenkoji wine were detected. Five phenols (2,6-di-ter/-butyl-4-methylphenol, 3,4-dimethylphenol, 2-methoxy-4-vinylphenol, 2,6-di-ter/-butyl-4-ethylphenol and 4-allyl-2,6-dimethoxyphenol) were found for the first time as volatile components of wineand another 11 compoundswere also newly detected in Koshu or Zenkoji wines. © 1982, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.